All Recipes

Aloo paratha is a traditional Indian flatbread made from whole wheat flour and filled with a spicy potato filling (“aloo” = potato). It is fried in a pan and usually served hot with butter, yogurt, or pickles. It is particularly popular as a breakfast or hearty main course in northern India.

Beef cutlets are breaded or lightly seasoned ground beef that is shaped into small flat patties and then pan-fried or deep-fried. They are crispy on the outside and juicy on the inside, often seasoned with onions, garlic, herbs, and spices. In India and also Sri Lanka, they are often served as a snack or appetizer.

Bhindi Masala / Spicy Okra is a classic Indian vegetable dish made from okra (bhindi). The okra is fried and prepared with onions, tomatoes, and spices such as cumin, coriander, turmeric, and chili. The dish is spicy, slightly hot, and aromatic, often rather dry, and is typically served with chapati, naan, or rice.

This is an Indian side dish made from yogurt and okra (bhindi). The okra is usually cooked briefly or sautéed and then mixed with seasoned yogurt. The dish is light, creamy, mildly spicy, and often served with rice or spicy curries to balance out the heat.

Bidari Paratha is a traditional stuffed flatbread from Bidar (Karnataka, India). It is made from wheat flour and filled with a spicy filling of lentils (usually chana dal), herbs, and spices, then rolled out flat and fried in a pan. It is hearty, aromatic, and often served with yogurt, chutney, or pickles.

Cabbage Thoran is a traditional South Indian vegetable dish from Kerala. “Thoran” means that the vegetables are dry-fried with grated coconut, mustard seeds, curry leaves, and mild spices. In this case, white cabbage is used. The dish is light, aromatic, and often served as a side dish with rice.

This dish is a traditional vegetable dish from the southern Indian state of Kerala. It consists of finely chopped carrots, beetroot, and tendli (ivy gourd), which are briefly sautéed with coconut flakes, mustard seeds, curry leaves, and mild spices. The dish is light, aromatic, and usually served as a side dish with rice.

Chakli is a popular Indian snack made from rice or chickpea flour, which is shaped into spiral rolls and then deep-fried until crispy. It is spicy, slightly salty, and often flavored with cumin or sesame seeds. Chakli is especially popular as a snack or side dish during festivals such as Diwali.

Chicken biryani is a classic Indian rice dish made with fragrant basmati rice, marinated chicken, and a blend of aromatic spices such as saffron, cardamom, cloves, and cinnamon. The dish is often layered and cooked slowly so that the rice absorbs the flavors of the chicken. It is usually served with raita (yogurt sauce), salad, or hard-boiled eggs.

This is a spicy chicken dish in which chicken breast or thighs are cooked, shredded, and then stir-fried with onions, bell peppers, garlic, chili, and Indian spices. It is aromatic, spicy, and often served as a main course or snack.

This recipe is very similar to the absolutely delicious beef cutlets which are so popular in Kerala. However, the liver makes it a bit heavier on the palate and tummy, so we usually go easy on these.

Chicken Varattiyathu is a traditional dish from Kerala. The chicken pieces are fried dry and spicy in coconut oil with onions, garlic, ginger, green chilies, and a mixture of regional spices such as turmeric, pepper, and curry leaves. The dish is intensely aromatic, spicy, and is often served with rice or Kerala flatbread.

Chickpea curry is a spicy dish made from chickpeas cooked in an aromatic sauce of tomatoes, onions, and Indian spices. It is usually vegan, filling, and often served with rice or flatbread.

There is something about cheese and cream and how they melt together to make luscious, scrumptious, yumminess… It is also a great way to make vegetables more appetizing especially for kids… As a mother, I have to always think about recipes that my daughter would enjoy as well.

Crispy Fried Fish (Pomfret) is a popular coastal dish in which pomfret fish (butterfish) is rubbed with a spicy marinade of chili, turmeric, garlic, ginger, and lemon juice and then fried until crispy. The fish is crispy on the outside, juicy on the inside, and is often served with onions, lemon, and chutney.

This South Indian curry made from hard-boiled eggs cooked in a creamy sauce of coconut milk, onions, tomatoes, and spices such as turmeric, chili, and curry leaves. The dish is mildly spicy, aromatic, and usually served with rice, appam, or chapati.

Fish chili is a spicy, mostly Indo-Chinese dish made from crispy fried pieces of fish that are then tossed in a hot sauce made from chili, garlic, ginger, onions, bell peppers, and soy sauce. It is spicy, aromatic, and often served as an appetizer or with rice.

Gajar ka Halwa is a classic Indian dessert made from finely grated carrots that are slowly cooked in milk, ghee (clarified butter), and sugar. It is refined with cardamom and nuts. The dessert is creamy, sweet, and served warm or cold.

 Crispy fried chicken pieces are tossed in a spicy, slightly creamy sauce (gravy) made from chili, garlic, ginger, soy sauce, and paprika. The dish is spicy, aromatic, and slightly sweet and hot, and is often served with fried rice or noodles.

Kappa Vevichathu is a traditional dish from Kerala. “Kappa” means cassava (tapioca) and “Vevichathu” means cooked or mashed. The cassava is cooked, then peeled, mashed, and often served with coconut, spices, or fish curry. It is a simple, filling dish that is especially popular as a side dish to spicy curries.

This is an intense, spicy seafood dish from Kerala. Fresh crabs are roasted in a strong masala mixture of onions, tomatoes, garlic, ginger, red chilies, pepper, curry leaves, and coconut oil. The dish is dry to slightly creamy, very aromatic, and usually spicy. It is traditionally served with rice, appam, or parotta.

Kerala fish curry with coconut milk and mango is a South Indian fish curry from the state of Kerala. It is prepared with fresh fish, creamy coconut milk, spices, and often a little mango, which gives the dish a slightly fruity acidity. The curry is aromatic, mildly spicy, and traditionally served with rice.

This is a spicy pork dish from the southern state of Kerala. The pork is cut into small pieces and marinated in a mixture of regional spices, chili, garlic, ginger, and often coconut oil, then fried or braised until crispy. The dish is spicy, aromatic, and traditionally served with rice or appam.

This Curry is a traditional South Indian dish from Kerala. “Kumbalanga” means bottle gourd and “Moru” stands for buttermilk. The bottle gourd is cooked in a slightly sour, creamy buttermilk sauce with curry leaves, green chilies, and spices. The dish is mild, aromatic, and is usually served as a side dish with rice.

Malabari Red Chicken is a spicy chicken dish from the Malabar region in Kerala. It is characterized by its deep red color, which comes from dried red chilies. The chicken is cooked in coconut oil with onions, garlic, ginger, curry leaves, and regional spices. The dish is rich, aromatic, and usually spicy, and is traditionally served with rice, appam, or parotta.

Methi Aloo Sabji is a North Indian vegetable dish made with potatoes (aloo) and fresh fenugreek leaves (methi). The ingredients are sautéed with onions and spices such as cumin, turmeric, and chili. The dish is slightly bitter and spicy, very aromatic, and is often served with chapati or rice.

Mixed pulses curry is a dish made from a mixture of different legumes such as lentils, chickpeas, mung beans, or black beans. The legumes are cooked in a spicy sauce made from tomatoes, onions, garlic, ginger, and Indian spices such as turmeric, cumin, and garam masala. The curry is high in protein, filling, and often served with rice or flatbread.

Mushroom and Carrot Pulao is a rice dish in which basmati rice is cooked with mushrooms, carrots, and aromatic spices such as cumin, cinnamon, cardamom, and cloves. The dish is light, aromatic, and colorful, and is often served as a main course or as a side dish with curries.

Indian cuisine is so full of variety and flavors. So many different cultures, all with their unique ways of using the same ingredients, and different methods of cooking – there is always a lot to experiment and learn. This is a Goan – Manglorean recipe given to me by one of our old family friends.

Palappam (Appam) ist ein traditioneller Pfannkuchen aus Kerala, Südindien. Er wird aus fermentiertem Reismehl und Kokosmilch zubereitet, ist in der Mitte weich und an den Rändern knusprig. Palappam wird meist mit Currys, besonders mit Kokosmilch-basierten Gerichten, serviert.

Methi Aloo Sabji is a North Indian vegetable dish made with potatoes (aloo) and fresh fenugreek leaves (methi). The ingredients are sautéed with onions and spices such as cumin, turmeric, and chili. The dish is slightly bitter and spicy, very aromatic, and is often served with chapati or rice.

Puran Poli is a sweet, flat bread made from wheat flour and filled with a filling of yellow lentils (toor dal) and jaggery (palm sugar). It is sweet, soft, and aromatic.
Amti is a slightly spicy, thin lentil curry made from the same lentils, often seasoned with mustard seeds, curry leaves, and tamarind.

Rava Ladoo is a traditional Indian sweet. It is made from rava (semolina), sugar, ghee (clarified butter), and often coconut or nuts, shaped into small round balls, and served. Rava Ladoo is aromatic, slightly sweet, and is especially eaten during festivals and celebrations such as Diwali.

Bhindi Sabzi is a classic Indian vegetable dish made with okra (bhindi), which is sautéed with onions, tomatoes, and spices such as cumin, turmeric, and garam masala. It is light, aromatic, and often served with chapati or rice.

Yellow dal is a classic Indian dish made from yellow lentils (often toor dal or moong dal). The lentils are cooked until soft and seasoned with spices such as turmeric, cumin, mustard seeds, and chili. It is mild, high in protein, and traditionally served with rice or flatbread.

These cutlets are vegetarian patties made from soy granules or soybeans and mixed vegetables such as carrots, peas, or beans. The mixture is combined with spices, herbs, and potatoes, shaped into flat cutlets, and then  deep-fried. They are crispy on the outside, soft on the inside, high in protein, and often served as a snack, appetizer, or side dish with chutney or ketchup.

Spicy Chicken Masala is an aromatic chicken dish. Chicken pieces are cooked in a spicy sauce made from onions, tomatoes, garlic, ginger, and a mixture of spices such as garam masala, chili, turmeric, and coriander. The dish is rich, spicy, and often served with rice, naan, or chapati.

Spicy red fish curry is a hot, aromatic fish dish that is particularly popular in coastal regions such as Kerala and West Bengal. Fresh fish is cooked in a red, spicy sauce made from chili, turmeric, garlic, onions, and sometimes coconut milk. The curry is strong and spicy and is traditionally served with rice.

This is a vegetarian Indian dish that uses tofu as an egg substitute. The tofu is crumbled and fried together with onions, tomatoes, green chilies, and spices such as turmeric, cumin, and garam masala. It is similar to the North Indian dish “egg bhurjee” (scrambled eggs) and is often served with chapati, paratha, or toast.

Tofu Mattar is a vegetarian dish consisting of tofu and green peas (“mattar”). The tofu is cut into cubes and cooked together with peas in a spicy tomato and onion sauce with spices such as garam masala, turmeric, cumin, and chili. The dish is high in protein, aromatic, and often served with rice or Indian flatbread.

This Chutney is a South Indian chutney made from fresh tomatoes and coconut (grated or as coconut milk), refined with spices such as mustard seeds, curry leaves, and chili. It tastes slightly sour, creamy, and spicy and is often served with dosa, idli, or rice dishes.

These little bean / lentil family members may take some time to cook but they are extremely high in fibre content and other minerals mainly iron. It is highly recommended for people with iron deficiency.